Buttery Raspberry Crumble Cookies: A Sweet Jam-Filled Delight

There’s something magical about the smell of buttery dough and raspberry jam baking in the oven—it takes me straight back to my Nonna’s cozy kitchen in Tuscany, where every sweet treat had a story. These Buttery Raspberry Crumble Cookies are inspired by those treasured afternoons. Soft, crumbly, and filled with fruity goodness, they’re the perfect blend of elegance and comfort.

Why You’ll Love These Cookies

• Buttery, melt-in-your-mouth texture
• Bursting with raspberry flavor
• Easy to make in muffin tins—no cookie cutters needed!
• Great for holidays, tea time, or sweet cravings

Ingredients

Here’s everything you need to make these bakery-worthy cookies at home:

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam (or your favorite fruit jam)

How to Make Buttery Raspberry Crumble Cookies

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Lightly grease a jumbo muffin tin with butter and flour or use a non-stick spray.

Step 2: Cream the Butter and Sugars

• In a large bowl, beat the butter, granulated sugar, and powdered sugar until light, fluffy, and pale—about 2 minutes.
• Add vanilla and almond extracts, mixing until well combined.

Step 3: Form the Dough

• Gradually mix in the flour and salt until a soft, crumbly dough forms.
• The dough should hold together when pressed but still be delicate. Don’t overmix—it’s what keeps them tender!

Step 4: Shape and Fill

• Press about 1/4 cup of dough into each muffin cup, gently pushing it into the bottom and slightly up the sides to create a well.
• Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie.
• Crumble remaining dough on top of the jam for that irresistible buttery topping.

Step 5: Bake Until Golden

• Bake for 18–22 minutes, or until the edges turn light golden and the tops are set.
• Let them cool completely in the tin to set properly.

Step 6: Unmold and Enjoy

• Run a small knife around the edges to release the cookies gently.
• Optional: Dust with powdered sugar for an extra-special finish.

Tips & Variations

• Jam swap: Try apricot, blackberry, or cherry jam for a twist.
• Nutty crunch: Add chopped almonds or pecans to the crumble topping.
• Make-ahead: Dough can be refrigerated up to 2 days in advance.

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Final Thoughts

These raspberry crumble cookies are just the kind of rustic treat that brings smiles to every table. Whether you’re baking for a crowd or a cozy weekend indulgence, they never disappoint. Let me know how yours turn out—and don’t forget to share your twist on the recipe in the comments!